Yummy Arugula & Salmon with Watercress Sauce Salad!

Now that the temperature is going up it is salad season. I try to eat salads all year long but there is something about putting on a pair of short short that makes me what to ban the bread and get on the fresh band wagon. So here is one of my favorite fresh, tasty and filling salad ideas that are just perfect for the season. And because Salmon is just as tasty served room temp this one could be great for entertaining out-of-doors!


Baby arugula, 1lb

Mushrooms, 2-3 generous handfuls, sliced thinly

Cippolini onions, 3-4, coarsely chopped

1 cucumber, quartered

1 container of cherry tomatoes, halved

1/2 head of garlic, minced

Black cherry balsamic vinaigrette, 1 tbsp

Olive Oil

Salt and pepper to taste

Watercress Sauce

1 large bunch of watercress leaves, washed, coarsely chopped

1 shallot, small diced

2 tbsp plain yogurt

1 tbsp white wine

1 tbsp olive oil

Salt and pepper to taste

1 tbsp water, if needed


1 ¼ lb – 1 ½ lb salmon, portioned

Handful of dill, finely chopped

1 lemon, thinly sliced

Olive oil

Salt and pepper to taste


1. Wash baby arugula thoroughly. Dry in salad bowl.

2. Wash mushrooms and cut in ¼” slices (remove stem first; reserve for another dish like soup. Stems are too rubbery and not as flavorful.) Set aside.

3. Wash and half cherry tomatoes. Marinate in black cherry balsamic vinaigrette.

4. Wash and quarter cucumbers. Season with salt. Add to salad.

5. Coarsely chop cippolini onions. Add to salad.

6. Refrigerate salad until ready to serve. Dress lightly with olive oil, salt, and pepper a la minute. Add goat cheese and cooked mushrooms at the table.

7. Mince garlic and saute with mushrooms on medium heat until brown and cooked through.

Watercress Sauce

1. Quickly sauté watercress leaves with diced shallots until watercress wilts. Add to blender. Puree with olive oil, white white, plain yogurt, and season with salt and pepper to taste. Reserve.


1. Portion salmon appropriately. Drizzle with olive oil. Season generously with salt and pepper.

2. Finely cut dill and garnish over salmon.

3. Thinly cut lemons and place 1-2 pieces over salmon.

4. Cook in oven at 400* for 20-25 minutes or until salmon “flakes.” Do not overcook! Salmon should not be dry.

Assemble prepared salad with mushrooms, and goat cheese. Add dressing and season. Serve salmon with watercress sauce. Enjoy!

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Rachael Ray